Unlocking the potential of Kluyveromyces marxianus in the definition of aroma composition of cheeses
IntroductionThe cheese microbiota is very complex and is made up of technologically-relevant, spoilage, opportunistic and pathogenic microorganisms. Among them lactic acid bacteria and yeasts are the main ones. One of the most interesting dairy yeasts is Kluyveromyces marxianus because of its techno...
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| 主要な著者: | , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Frontiers Media S.A.
2024-09-01
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| シリーズ: | Frontiers in Microbiology |
| 主題: | |
| オンライン･アクセス: | https://www.frontiersin.org/articles/10.3389/fmicb.2024.1464953/full |
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